A questo punto li metto in una nuova pentola con latte, zucchero e sale e faccio bollire altri 40 minuti circa, finché non inizia ad asciugare il latte. Scolo i marroni e li passo a setaccio. 

Incorporo alla purea ottenuta il cacao, la vanillina e il Rum. Io ho usato due bei bicchieri di crema al Bicerìn, un liquore al cioccolato… un'ottima scelta! Amalgamo bene il tutto e ripasso al setaccio. L'impasto ottenuto deve essere asciutto e compatto. Divido il composto in 6 piattini e formo dei monticelli. Monto la panna insieme ai cucchiai di zucchero a velo e con l'aiuto di una sac à poche con bocchetta a stella ricopro di panna i monti. Posso poi spolverare la punta con cacao amaro, aggiungere pezzetti di marron glacé e porne uno intero sulla cima. Voilà, il nostro monte squisito e innevato è pronto per essere gustato!

English version

It's the season of chestnuts and Piedmont is rich of chestnuts… Famous for its variety called "Marrone", a cultivated chestnut improved with grafts. The "Marroni" are larger than the wild chestnuts, with a hedgehog structure that holds up to 2 or 3, it has a streaked peel, the skin can be removed easier and the pulp is more fragrant. In Piedmont we can mention the variety from Cuneo and Val di Susa, which are registered products with Protected Geographical Indication. Due to their characteristics, they are ideal for desserts, especially for "Marrons Glacés", candied and glazed chestnuts... a real refinement of the best bakeries in Piedmont! It seems that they are born in Cuneo and prepared by a pastry chef of the Savoy court in the sixteenth century. The recipe appears in the treatise "Confetturiere Piemontese" , printed in Turin in 1766. The procedure of candying is really long and complicated... It is cooked and dipped in sugar syrup for several days and glazed in the final stage, with a very high risk of breaking the chestnut in its long process. Well, for best results, let a a great pastry chef do them!

The dessert with chestnut for excellence is the "Monte Bianco" or ""Mont Blanc", a mountain of whipped cream stuffed with a sweet chestnut puree, dusted with cocoa and delicious Marrons Glacés! As we know, the Mont Blanc is a mountain that stands between France and Valle d' Aosta. The dessert has probable French origin, but is widespread in the Piedmont region, due to its large chestnut belt.

The preparation itself is simple, but requires a little bit of patience to peel the chestnuts.

Ingredients (for 6 servings)

Coverture

For this recipe it is best to use Marroni chestnuts, because they are larger and easier to peel. But it will also fit an other large chestnut. I chose to do mini portions and to follow the more quick and traditional method.

First I prepare the filling, the chestnut puree. I wash the chestnuts and I practice a cut on the skin until I feel the pulp. I boil them in a pot with water for about 10 minutes. Then I drain two or three pieces at a time, and I peel them by also removing the inner skin. This work should be done quickly, as the skins will be easier to remove if the chestnut is hot.

At this point I put them in a new pot with milk, sugar and salt, and I boil them for additional 40 minutes, until the milk starts to dry. I drain the chestnuts and pitch them in a sieve. I incorporate to the puree cocoa, vanilla and Rum. I used two nice glasses of Bicerìn, a creamy chocolate liqueur from Turin… great choice! I amalgamate well and sift the dough again. The dough should be dry and compact. I divide it into 6 saucers and I form mounds. Then I whip the the cream with the tablespoons icing sugar. I cover it with the whipped cream using a pastry bag with star tip. I can dust the top with cocoa add put chopped or wholes Marrons Glacés on the top. Voilà, our exquisite snowy mountain snow is ready to be enjoyed!